Random Recipes!

Sorry about the lack of postings on here lately, things have been absolutely just crazy busy around here! Here are some good, quick recipes that are delicious, easy to prepare, easy on your money and you can get these on your dinner table in no time at all! Hope you all enjoy and if you get a chance to make them let me know how they come out for you, I would love to know! Thanks!


Italian Style Chicken

• 4 boneless, skinless chicken breasts
• 1 cup your favorite jarried marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly chopped basil

Preparation:

Preheat oven to 450 degrees. Tear 4 sheets of foil wrap measuring 12" by 18". Place one chicken breast in the center of each foil sheet. Spoon one-fourth of the marinara sauce over each chicken piece, followed by cheese and basil. Bring up the sides of the foil and fold the top edge over twice. Seal the edges, leaving enough room for air to circulate inside. Place each packet on a large cookie sheet and bake in the oven for 20 minutes. Unseal foil packets carefully, as the steam will be extremely hot. Enjoy with noodles and vegetables. Serves 4.

Mexican Chicken Bake

• 1 tbsp canola or vegetable oil
• 1/2 red onion, sliced
• 1/2 yellow or red pepper, cut into strips
• 1 jalapeno pepper, deseeded and finely chopped
• 1 tbsp ground cumin
• 1 14.5-ounce can recipe-ready Mexican style tomatoes (reserve 1/4 cup)
• 1 1/2 cups shredded cooked white-meat chicken
• 2 6-inch corn tortillas
• 2 tbsp chopped cilantro
• 1/2 cup shredded Jack cheese

Preparation:

Prehat oven to 350 degrees. Heat oil in a large nonstick skillet. Sauté onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except 1/4 cup, and simmer for 5 minutes. Add shredded chicken and cook for 2 minutes.
Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.



Stuffed Bell Pepper Soup

1 ½ lbs ground chuck or ground beef
3-8oz cans tomato sauce with garlic, basil and oregano
2-14.5oz cans diced tomatoes, undrained
2 cups diced green bell peppers
1 small yellow onion, chopped
1 cup uncooked rice
2 ¼ teaspoons beef bouillion granules
¼ cup light brown sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoons minced garlic
1- 2 teaspoons worchestershire sauce

Preparation:

In a large sauté pan brown meat and drain. Add all other remaining ingredients in a large soup pot and bring to a boil. Add meat and reduce heat, cover and simmer for 30-40 minutes. Add enough water to desired consistency Heat through and serve with shredded cheddar cheese.


Beef Taco Hash

1lb ground chuck or ground beef
3 cups Ore Ida Potatoes O’Brien( Cubed Potatoes with Green Peppers and Onions)
16 oz jar of your favorite salsa(I used Old El Paso Thick and Chunky Medium)
1-11oz can Mexicorn, drained
1 cup shredded Mexican Cheese Blend
2 tablespoons vegetable oil
1 packet Taco Seasoning Mix
Salt and Pepper to your tastes
Squeeze of fresh lemon and lime juice
Sliced pickled jalepeno peppers, lettuce, guacamole, tomatoes and sour cream for garnish




Preparation:

1. In a large skillet over medium high heat cook meat until browned. Transfer to a colander to drain off the fat

2. In the same skillet over medium heat add the hash browns spreading in an even layer, cook without stirring for 6 minutes then stir potatoes again, spreading in an even layer and cook for 3-4 minutes more or until browned.

3. Stir in meat with the potatoes and add the corn, salt and pepper to your tastes, taco seasoning, lime juice, lemon juice and salsa and heat through. Sprinkle with cheese, lettuce and tomato. Top with sour cream, you can even add sliced pickled jalepeno peppers. Serve from skillet.